Minestrone Soup

🥘 Ingredients

• olive oil 1 Tbsp
• onion 2 cups
• garlic 2 Tbsp
• carrots 2 cups
• celery 2 cups
• thyme 2 Tbsp
• tomatoes 2 cups
• potatoes 3 cups
• vegetable stock 10 cups
• salt
• pepper
• green beans 1 lb
• parsley ¼ cup
• cavatelli pasta, or any small pasta ½ lb
• basil ¼ cup
• cannellini beans 1 28-oz can
• escarole lettuce or spinach 1 head
• pesto ¼ cup
• Parmesan 1 cup

1. 1

   In a large soup kettle , heat the olive oil . When the oil is hot, add the onion and cook until translucent.
2. 2

   Add the garlic and when fragrant, add the carrots , celery , thyme , tomatoes if stock doesn't contain tomatoes, and potatoes . Add the vegetable stock until it just covers the top of the vegetables and salt and pepper to taste.
3. 3

   Cook for about 30 minutes at medium heat.
4. 4

   Add green beans and chopped parsley cook for 15 minutes more.
5. 5

   Add the cavatelli pasta, or any small pasta , basil and cook for another 15 minutes .
6. 6

   Add the cannellini beans and the chiffonade escarole lettuce or spinach .
7. 7

   Thin the pesto with a little bit of olive oil so the pesto is liquid.
8. 8

   Add the pesto and Parmesan as a decoration just before serving.